Kang Mei Gong Fang Private Cuisine (No. 6, Xin Yong Fang Street)
特色菜 · ⭐ 3.8
No. 6, Xin Yong Fang Main Street, Zi Ni Village, Sha Wan Town
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 6, Xin Yong Fang Main Street, Zi Ni Village, Sha Wan Town. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-fingered Mulberry Chicken Stewed in Clay Pot, Five Willow Fish, Salted Egg King Stir-Fried Prawns.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: 特色菜
- Rating: 3.8
- Address: No. 6, Xin Yong Fang Main Street, Zi Ni Village, Sha Wan Town
- Popular dishes: Five-fingered Mulberry Chicken Stewed in Clay Pot, Five Willow Fish, Salted Egg King Stir-Fried Prawns, Baozi Rice in Clay Pot, Stirred Pig's Trotter
China trip · China travel
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Dishes
Five-fingered Mulberry Chicken Stewed in Clay PotA Cantonese dish featuring chicken stewed with five-fingered mulberry and finished in a clay pot, delivering rich aroma and tender meat.
Five Willow FishA traditional Chinese dish featuring a whole fish, deep-fried and glazed with a sweet and sour sauce, garnished with shredded vegetables resembling willow branches.
Salted Egg King Stir-Fried PrawnsFresh large prawns stir-fried with salted egg yolk, resulting in tender, juicy shrimp and rich, savory egg yolk flavor.
Baozi Rice in Clay PotA classic Cantonese dish cooked in a clay pot, featuring rice with preserved meats, chicken, and vegetables, creating a fragrant, crispy-bottomed meal.
Stirred Pig's TrotterA dish featuring tender pig's trotters stir-fried with a savory sauce, commonly served cold in Cantonese cuisine.
Special Fresh Carp Sashimi (Sliced)A Cantonese cold dish made from fresh carp, sliced thin and served with a special sauce and garnish, offering a delicate and refreshing taste.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Steamed Duck in White SauceA classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
Stuffed Chili Peppers with Lotus Root CakesA flavorful dish featuring stuffed chili peppers filled with seasoned meat and served alongside crispy lotus root cakes.